What are some good side dishes with Chicken Parmigana?

Answer 1

Spaghetti! And a good green or garden salad.

I also like to make zucchini and tomatoes. Or baked, stuffed zucchini. Italian green beans.



Zucchini and Tomatoes
(serves four)

2 medium zucchinis
2 medium tomatoes
2 cloves garlic, coarsely chopped
4 fresh basil leaves, torn or chopped
1 Tablespoon olive oil

In a medium skillet, heat the olive oil and cook the garlic until it is almost transparent. Reduce the heat and add the balance of the ingredients, stir well, cover and steam until the zucchini is cooked to your taste. Season with salt and pepper, if desired.



Baked Stuffed Zucchini
(serves four)

2 medium zucchinis
1-1/2 cups Italian croutons
1/4 teaspoon Italian seasoning
one small tomato, chopped
1/2 small onion, finely chopped
1 clove of garlic, minced
2 tablespoons butter or olive oil
1 tablespoon water, if needed
4 tablespoons grated Parmesan cheese
salt and pepper to taste

(If you use plain croutons, add twice as much Italian seasoning)

Wash and par-boil whole zucchinis for 4-6 minutes. Rinse in cold water until you can handle them. Cut in halves lengthwise and scoop out the pulp. Chop pulp. Heat the butter in a medium skillet and cook onions and garlic until almost transparent. Add zucchini pulp and tomato pieces, mix well and add croutons. Taste and add salt and pepper if desired. If mixture is very dry, add one tablespoon water and mix again. Stuff in zucchini halves and sprinkle each one with 1 tablespoon Parmesan cheese. Place zucchini in an oiled baking dish and bake at 350F for 20-25 minutes, or until zucchini is soft.



Easiest Italian Green Beans
(serves 4)

1 pound green beans (Italian beans are best, but not mandatory)
2 Tablespoon water
1/4 cup Italian salad dressing (made with oil)

Heat water and salad dressing in a medium skillet until water just begins to steam. Add green beans and stir well to coat. Reduce heat until just barely steaming and cover tightly. Cook 15-20 minutes, remove lid, stir and check beans for desired tenderness. Check and stir every 5 minutes until beans are done.

Answer 2

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread. Some people don't thing red and white sauce goes together but these are great together, they complement each other.

Answer 3

When I make Chicken Parmigianna, these are a few of the alternatives I choose from:

1. Green salad with olives, cheese, cukes, tomatoes, radishes
, green onion, and croutons with Italian Dressing
2. Linguini tossed with a good marinara
3. Sauteed spinach with olive oil, garlic, lemon juice and pinenuts
4. Spaghetti with olive oil and shaved parmesan
5. A nice cheesey garlic bread with Italian Herbs
6. Roasted potatoes with rosemary and olive oil

Answer 4

flashed spinach with fresh garlic

frsh spinach washed and stems removed. In a large hot saute pan ad clarified butter or cooking oil about 2 tbsp. add the spinach and fresh chopped garlic salt and pepper. saute very fast at an intense heat and the spinach will wilt. At this point it is done. This happens very fast so make it to order when serving.

Answer 5

A nice salad or some steamed veggies would be nice. You really do not want anything to heavy since the chicken parmigiana is, especially if it is served on a bed of linguine.

Answer 6

Perfect Mashed Potatoes

Serves 4 to 6
For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.


2 pounds russet, Yukon gold, or long white potatoes

1 tablespoon salt, plus more to taste

1 cup milk or cream

4 tablespoons unsalted butter

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Answer 7

A good old side of spaghetti!! With lots of Parmesan cheese.

Answer 8

Roasted Potatoes and Peppers
1 1/2 lbs tiny new potatoes
1 onion
1 bell pepper (red, yellow or orange)
1 1/2 tablespoons olive oil
1 garlic clove, crushed (or more)
1 tablespoon rosemary, fresh, chopped
salt & freshly ground black pepper
Preheat oven to 375°F (190°C).
Wash potatoes.
Halve or quarter larger potatoes.
Cut onion into eight pieces.
Cut peppers into one-inch pieces.
Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once


Italian-Style Spinach
3 slices bacon or pancetta or prosciutto, chopped
1 ounce olive oil
1 ounce onions, finely diced
2 cloves garlic, minced
3 lbs spinach leaves, stems removed
salt
black pepper
parmesan cheese, grated to taste
Saute the bacon in the olive oil.
Add the onion, garlic, and spinach; saute the spinach until limp.
Season the spinach with the salt, Parmesan cheese, and pepper.
Serve immediately.


Italian Asparagus
1 lb fresh asparagus spears
3/4 cup chopped tomatoes
2 tablespoons chopped green onions
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 teaspoons freshly grated parmesan cheese or asiago cheese
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or veggie peeler, if desired.
Arrange asparagus in a veggie steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
Combine tomato and next 4 ingredients in a small bowl, stir well.
To serve, spoon tomato mixture over aspargus, sprinkle with cheese


Italian Broccoli and Tomatoes
1 lb fresh broccoli
2 medium tomatoes, sliced into 8 wedges
2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 cup shredded mozzarella cheese
2 tablespoons sliced ripe olives
clean broccoli, chop off tough ends and discard.
cut off florets and pare tough broccoli"bark" off stems, then cut into small spears, and steam until tender, 8-10 minutes.
In saucepan cook brocoli with tomato, water, and spices over medium heat (stirring gently) until heated through, 10-15 minutes.
Sprinkle with cheese and olives, remove from heat, cover and let stand until cheese melts (2-3 minutes).

Answer 9

Hot chips and salad is the best with chicken parmy.

Answer 10

I agree with the fettucine alfredo (I usually do that too!)
If you're in the mood for something lighter, pasta tossed in a garlic butter sauce is nice too!!!!!!!!!!!!!